A training system your managers can run without you.
We turn the way your best people do the job into one-page checklists, short videos and a first-two-weeks plan. Every new hire learns it the same way, whoever is on shift.
Hourly staff turn over. The training should not start from zero each time.
In most small businesses, training means following whoever is on shift. Each trainer does it a little differently, so each new hire learns a different version of the job. Mistakes and waste go up, and the owner or the best employee gets pulled off the floor to fix it. When an experienced person leaves, their way of doing things leaves with them.
What we build
- Checklists for opening, closing and every station. One page each.
- Short videos of each step, shot on a phone in your building. A minute or two each.
- A first-two-weeks plan: what a new hire learns on each shift, who shows them, and who signs off.
- A manager guide, and a session where we teach your managers to run it.
How it works
- 01
Shadow
We work alongside each role and write down what your best people actually do.
- 02
Write
Each task becomes a one-page checklist. You correct it until it is right.
- 03
Film
We shoot the short videos on site, with your people and your equipment.
- 04
Launch
Managers learn to run it, and your next new hire goes through it start to finish.
- 05
Keep it current
We update it when the menu, the equipment or the staff changes, and check in every quarter.
Setup
4 to 6 weeks for one location. One fixed price per location, quoted after a walkthrough of your business.
Monthly upkeep
A flat monthly fee. We update the materials when something changes, help when you bring on new hires, check every quarter that the system is being used, and track how long new hires take to work on their own.
Who it is for
Owners with hourly staff: bakeries, cafés, restaurants, retail counters and shops. It pays off fastest when you have more than one location, or you are about to open a second. That is when one person can no longer train everyone personally.
Questions owners ask
How much of my time does this take?+
A walkthrough to start, then short reviews of each checklist as we write it. We do the shadowing, the writing and the filming.
My staff changes constantly. Will this be out of date in six months?+
That is what the monthly upkeep is for. When the menu, the equipment or the process changes, we change the checklist and the video.
Do you only work with food businesses?+
No. It works anywhere hourly staff learn the job on the floor. Food businesses are our first focus.
Where do you work?+
On site in Wisconsin, and remote work is available.